Not a Root Vegetable

Herb Butter Hasselback Potato

P-O-T-A-T-O oh how I love thee, let me count the ways. In my opinion, potatoes are the most versitile vegetable around. However, it can be the most bland vegetable if not properly seasoning or cooked using the right method. One could easily make Hasselback potatoes using russets, but I prefer Yukon golds for this recipe. I create a compound herb butter with fresh rosemary, chives, parsley, lemon zest and Parmigiano-Reggiano to place in between each small space of the sliced potato. It adds incredible internal flavor. When ready to serve add a dollop of sour cream and a sprinkling of fresh chives for garnish, and you have yourself one heck of a potato. Goes great with a nice arugula salad or as a side to a fantastic steak. However you serve it, these potatoes are sure to be a hit. 

Herb Butter Hasselback Potato Recipe 

Makes: 4 

Prep Time: 15 minutes

Cook Time: 45 minutes

4 ounces salted butter, room temperature 

1 teaspoon fresh thyme, minced

1 teaspoon fresh rosemary, minced

2 teaspoons lemon zest

1 teaspoon garlic, minced

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

1 tablespoon Parmigiano-Reggiano

4 Yukon Golds, scrubbed

Fresh chives, minced (garnish)

Sour Cream (garnish)

Preheat oven to 375 degrees. 

Combine butter, thyme, rosemary, lemon zest, garlic, sea salt, pepper and Parmigiano-Reggiano. Mix to combine. Form compound butter into a log, wrap in plastic wrap and refrigerate until ready to use. 

Place each potato in a large spoon, with a sharp knife slice potatoes every 1/4" making sure not cut all the way through. The spoon typically prevents from cutting through, but be cautious regardless. Take a small slice of compound butter and place between each slice of the potato. Any remaining butter should be rubbed on the outside of the potato before cooking. Place potatoes on baking sheet and cook for 30  minutes. At the 30 minute mark, drizzle with olive oil and cover with aluminum foil. Cook for another 15 minutes. 

Remove from oven, let cool for a few minutes. Sprinkle with sea salt, dollop of sour cream and minced fresh chives. 

The Simple Things in Life

Roasted Asparagus

Alright I have a confession to make, I am obsessed with asparagus. My favorite way to cook asparagus is to roast it, getting those green stalks good and crispy. Medium sized asparagus works best for roasting as it shrinks while roasting. Works great as a side dish to pork tenderloin, roasted chicken and even in a nice pasta dish. Or, as I eat them...alone. No hollandaise necessary, as some of the best dishes utilize the simplest ingredients.

Roasted Asparagus Recipe

Serves: 4
Prep Time: 3 minutes
Cook Time: 25 minutes

1 pound asparagus, medium
Garlic Salt
Kosher salt
Fresh ground pepper
Good olive oil

Preheat oven to 375 degrees.

Break off the tough ends of the asparagus. Place asparagus evenly on a baking sheet. Drizzle with olive oil and roll around to make sure all of the asparagus is covered. Sprinkle asparagus liberally with salt and pepper. Sprinkle the garlic salt only on the tips of the asparagus (this is the key to perfection).

Cook for 25 minutes until asparagus is crispy. Serve immediately.

Winter, Please Enter

Roasted Butternut Squash Soup

Butternut squash is the perfect vegetable to help us finish up the fall season and enter us into the cold of winter. What better way to warm up than with a simple, rich soup. I am not a fan of 'brothy' soups; therefore, I tend to steer toward the potato and creamy soup family. To give this creamy soup a boost, I roasted the butternut squash. This technique allows for more of the squash's flavor to be released, which gives the soup more depth. The garnish of fresh sage and crumbled blue cheese puts it over the top! So cuddle up with a great book, soft blanket and enjoy this glorious soup.

Roasted Butternut Squash Soup

Serves: 4
Prep Time: 15 min.
Cook Time: 1 hr. 30 min.

1 large butternut squash ( 2 lb.)
1 1/2 tablespoons unsalted butter
1 yellow onion, chopped
3 cups vegetable stock
1/2 teaspoon red chili flakes
8 fresh sage leaves, 4 shredded and 4 for garnish
2 teaspoons salt (add more if needed)
1 teaspoon pepper
ground nutmeg to taste
Blue cheese or Goat Cheese crumbled, garnish


Preheat oven to 400 degrees

Prick butternut squash with knife in numerous places. Place whole squash on baking sheet and roast until the squash becomes soft, about 1 hour. Remove and let cool. Cut in half, remove and discard seeds. Scoop out flesh from skin of squash and place into a bowl. Set aside.

In a large saucepan over low heat, melt the butter. Add the onions, red pepper flakes and half of the sage. Cook onions until translucent, approximately 10 minutes. Add the vegetable stock and squash. Mix to combine. Raise heat and bring to a boil. Reduce heat and simmer for 5 minutes to combine flavors. Remove from heat. Add salt, pepper and nutmeg. Stir to combine.

Puree soup in a food processor or blender. Pour mixture back into large saucepan and reheat over medium-low heat.

Serve in soup bowls. Garnish with blue or goat cheese crumbles with fresh sage leaf. Serve immediately.

As Ina would say 'Back to Basics'

Basic Tomato Sauce

I realize that it is much easier to buy tomato sauce than making it yourself, but I promise this sauce will make you never want to buy tomato sauce from the store again. The reason this sauce is special is because it has a hidden gem, the carrot. One would not think a carrot could make such a difference, and to be honest I am not the biggest fan of carrots, but once the sauce is finished cooking you would never know carrot was ever an ingredient. I know its easier to buy and have the tomato sauce on hand whenever you need a simple weeknight dinner, but if you make a generous amount of this basic tomato sauce you will have so much frozen sauce that you will always have it on hand. The freshness of the ingredients and ease of producing will make this sauce a staple in your household.

Basic Tomato Sauce Recipe

Makes: 1 large mason jar *you can double or triple depending on how many guests or how much you want to reserve

Prep Time: 5 minutes

Cook Time: 30 minutes

1 28-ounce can San Marzano crushed or whole tomatoes (http://www.labriolaitalianmarkets.com/)

3 fresh garlic cloves, finely minced or crushed

1 large spanish onion, diced

1 small carrot, peeled and grated 

2 1/2 tablespoons extra-virgin olive oil

1/2 cup fresh basil, finely chopped

1/8 cup fresh italian parsley, finely chopped

1/8 teaspoon red chili flakes

1 tablespoon tomato paste

Salt and Pepper to taste

In a dutch oven or large saucepan, heat olive oil over medium heat. Add onions and garlic cook until onions are transparent. Add grated carrot and cook for another 5 minutes, until carrot is soft. Add crushed tomatoes and red chili flakes, stir to combine. Bring sauce up to a boil, reduce to simmer and simmer sauce for 30 minutes. 

Remove from heat and add basil, parsley, tomato paste, salt and pepper to taste. Combine well until paste becomes a part of the sauce. 

Can be served immediately, but to reserve let cool and store in jars or freeze in Ziploc bags. 

When in Rome...

Pasta e Ceci

Pasta e Ceci is a Roman classic, traditionally served on Fridays before the baccala (salt cod). Pasta e Ceci is a rustic soup with complex textures that combines chickpeas, tubetti from southern Italy and fried rosemary. I am actually not a huge soup fan, but this dish is more of a hearty pasta. Served with a meaty baguette and shaved parmesan, Pasta e Ceci is sure to become a lunch or dinner favorite. 

Pasta e Ceci Recipe

Inspired by Williams-Sonoma Recipe

Serves: 6

Prep Time: 10 minutes

Cook Time: 1 hour

3 tablespoons + 1/2 cup extra-virgin olive oil

2 carrots, finely diced

1 large yellow onion, finely diced

2 cloves garlic, minced

1/3 cup tomato, diced

1 can chickpeas

6 cups water or stock

2 fresh thyme sprigs
1/8 teaspoon red pepper flakes

1/4 cup canola oil

1/2 pound tubetti pasta, cooked al dente and drained

Salt and pepper to taste

Parmesan, shaved (Garnish)

3 fresh rosemary sprigs, cut into 1" lengths (Garnish)

In dutch oven, heat 3 tablespoons olive oil over medium heat. Add carrots and onions, cook until soft. Add garlic and tomato, cook for 1 minute. Add water, red pepper flakes and thyme sprigs. Increase heat and bring to a boil. Reduce heat and simmer for 1 hour. Add chickpeas in the last 15 minutes of cooking.

In a small saucepan, fry rosemary in canola oil for 1 - 1 1/2 minutes until crispy. Remove to paper towel and salt.

Strain chickpea mixture from dutch oven into colander, discard thyme sprigs and reserve all cooking liquid. Place 2 cups of the mixture in a medium bowl, mash until smooth. Transfer mashed chickpea mixture back to dutch oven, add remaining chickpea mixture and 2-3 cup of cooking liquid. Bring to a simmer over medium heat. Add cooked pasta and 1/2 cup of olive oil, stir until combined. Season well with salt and pepper. Taste and add more salt & pepper as needed.

Ladle into serving bowls and top with fried rosemary and shaved parmesan.